Food Studies 10, 20, 30

(a)	Explore the history of candy and chocolate making.
(b)	Examine chemistry needed to create successful candy and chocolate recipes.
(c)	Discuss the meaning of terminology related to candy and chocolate production (e.g., tempering, soft ball, hard ball, crystallization).
(d)	Investigate the types of candies including: crystalline (e.g., fudge and fondant); non-crystalline (e.g., taffy, brittle, caramels); fruit leather; candied citrus peels; and, marshmallows.
(e)	Explore the purpose of various ingredients used in candy making (e.g., sugar, syrup, liquids, flavourings).
(f)	Experiment with different stages of syrup using the cold water test and/or candy thermometer.
(g)	Demonstrate proper safety techniques when working with hot sugar.
(h)	Investigate types of chocolate candies (e.g., solid, filled, bark).
(i)	Explore the types of chocolate (e.g., white, dark, milk, semi-sweet, bittersweet) used in chocolate making.
(j)	Investigate chocolate preparation techniques (e.g., pour, dip, paint, fill, drizzle).
(k)	Demonstrate proper use and care of equipment (e.g., molds, candy thermometer).
(l)	Explore proper storage of candies and chocolates.
(m)	Compare elements (e.g., taste, cost, ingredients) of homemade and commercial chocolates and candies.
(n)	Explore the diversity of flavours and ingredients in candies and chocolates from various cultures (e.g., chili and chocolate in Mexico, fennel seeds in India, sweet bean curd in China).
(o)	Inquire into sustainability and social justice implications of cocoa production and marketing.
(p)	Examine how candy and chocolate fits into Canada’s Food Guide and a healthy eating pattern (e.g., savouring treats, eating mindfully, choosing smaller portions).
(q)	Research trends in candy and chocolate making (e.g., truffles, chocolate bombs, fruit leather).
(r)	Prepare or describe the process of preparing candies and chocolates using a variety of methods.

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